Food & Beverage Management Flashcards

What is 'consumption bar' service at an event?

Answer: A hosted bar arrangement where the client pays only for the actual volume of beverages consumed

A consumption bar bills the client based on the actual number of drinks served, which can save money for lower-drinking groups compared to a flat per-person open bar price.

Which type of bar arrangement poses the greatest cost risk for a meeting planner?

Answer: Consumption bar where the client pays per drink served

A consumption bar can exceed budget if attendees drink more than anticipated, while a flat per-person rate caps the client's exposure regardless of actual consumption.

What does 'service charge' on a hotel F&B invoice represent?

Answer: A mandatory percentage added to the food and beverage total, which may be distributed as gratuity or retained by the hotel

Service charges (typically 20–25%) are added to F&B totals; state law and hotel policy determine how much goes to staff as gratuity versus how much the hotel keeps as revenue.

A 'coffee break' function at a conference is best planned with which quantity guideline?

Answer: Approximately two to three cups of coffee and associated beverages per person per break

Industry planning guidelines suggest approximately 2–3 cups of hot or cold beverages per person per break to avoid running out and to account for varying individual consumption.

What is the purpose of a 'food and beverage minimum' in a venue contract?

Answer: To guarantee the venue a minimum revenue from catering, which may apply toward room rental fees

An F&B minimum commits the group to spending a set dollar amount on catering; meeting or exceeding it often waives or reduces room rental fees, making it a key negotiating lever.

Which of the following is the most effective way to reduce food and beverage costs without reducing quality?

Answer: Selecting a buffet instead of plated service, reducing portion sizes, and choosing seasonal or local ingredients

Buffet service reduces labor costs, seasonal and local ingredients cost less than imported items, and right-sizing portions minimizes waste while maintaining perceived quality.